Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Qi Tang, Yrjö H. Roos, Song Miao

Journal title: Food Hydrocolloids

Journal number: 146

Journal publisher: Elsevier BV

Published year: 2023

Published pages: 109240

DOI identifier: 10.1016/j.foodhyd.2023.109240

ISSN: 0268-005X